Description
This Crock Pot Creamed Corn recipe is a rich, creamy, and flavorful side dish that’s incredibly easy to make. Combining sweet shoepeg corn, diced green chilies, butter, and cream cheese slow-cooked to perfection, it offers a comforting blend of textures and mild spice. Perfect for holiday gatherings or as a comforting everyday side, this recipe yields a luscious, cheesy creamed corn that can be kept warm for hours in your slow cooker.
Ingredients
Scale
Ingredients
- 44 ounces white shoepeg corn (4 – 11 ounce cans, drained)
- 4 ounce can diced green chilies
- ¼ cup butter, cubed
- 8 ounces cream cheese, cubed
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Add Ingredients: Place the drained shoepeg corn and diced green chilies into the slow cooker. Arrange the cubes of butter and cream cheese evenly on top of the corn mixture.
- Season: Sprinkle the salt and black pepper evenly over all the ingredients in the slow cooker.
- Cook: Cover the slow cooker with its lid and cook on high heat for 1 hour, or alternatively, set it to low heat and cook for 2 to 3 hours until the mixture is hot and creamy.
- Stir: Carefully remove the lid and stir all the ingredients together thoroughly to combine the melted butter, cream cheese, corn, and chilies into a smooth, creamy consistency.
- Serve or Keep Warm: Serve the creamed corn immediately for the best texture, or turn the slow cooker setting to warm to keep it at an ideal serving temperature for up to 4 hours.
Notes
- Make sure the canned corn is well drained to avoid excess liquid in the dish.
- You can adjust the amount of green chilies to desired spiciness or substitute with mild chilies for less heat.
- For a richer flavor, consider adding a splash of heavy cream or a sprinkle of shredded cheese before serving.
- This dish can be kept warm in the slow cooker, making it excellent for entertaining and meal prepping.
- Use full-fat cream cheese for the creamiest texture.
